57 Items Tagged

Spices

Kuih Pai Tee

Tip your hat to whoever created this fashionable vegetable-and-spice-filled pastry.

Pebersvend

The way to celebrate unmarried Danes’ 25th and 30th birthdays is to attack them with spices.

Kak'ik

The ancestral soup of the Q’eqchi’ Maya packs heat and history.

Birmingham Balti

Once ubiquitous throughout the city, shops serving this unique Pakistani curry are disappearing.

Chili and Cinnamon Rolls

This savory-sweet pairing is a classic school lunch.

Piacentino Ennese

This Sicilian sheep's milk cheese is colored with saffron and studded with black peppercorns.

American Spicebush

The plant's fruit, leaves, and bark offer a spice rack of flavors.

Researcher Danise Coon examines some purple peppers.

Inside the World's Only Chile Pepper Research Institute

The center has spread spicy knowledge for decades.

Anne Ewbank July 16, 2018

The Chile Pepper Institute.

Las Cruces, New Mexico

Chile Pepper Institute

At this research institute, the chile is king.

Melktert

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

Juanita (left) and Esperanza Garcia make tortillas in this photograph from 1937.

The Forgotten Chefs Who Made Carne con Chile a Texas Mexican Standard

"Chili queens" spread the dish from San Antonio's plazas.

Tom Little June 15, 2018

Urojo

In Zanzibar, Swahili and Indian cuisine swirl together in a hearty, complex stew.

The staples for Balti-making.

Inside Birmingham’s Disappearing Balti Cuisine

Historic establishments struggle with staff crunches and competition.

Daniel Stephen Homer and Natalie Grover May 24, 2018

Chili Wood

Add a splinter of this vine to your meal for a tongue-numbing kick.

Red ant chutney is often served on leaves.

Red Ant Chutney

Indian harvesters endure painful bites to make an intensely spicy paste.

Spicy-sour noodles plus a packet of tamarind sauce equals a delightful snack.

Salsagheti

This Mexican candy reimagines a spaghetti dinner with spicy-sour gummy noodles and tamarind sauce.

A boat-shaped salt cellar, replete with sea monsters and dolphins, forged roughly between 1575 and 1600.

Salt Cellars

These embellished containers didn’t just sit pretty on the table; they determined social standing.

Cubes of liver with tail fat, mint, and spices.

Raw Lamb Liver

This traditional Lebanese breakfast is served with sheep tail fat.